Cookery for every household

A pinch of saffron. Seasoning. 2 doz. stoned raisins. 1 doz. shred almonds. Melt half the butter in a saucepan, put in the onion finely chopped and cook it a minute or two. Add the rice well washed, but quite dry, and stir with a spoon until it is well coated with the butter, but not brown. Add the stock, saffron, almonds, raisins, and seasoning, cover the saucepan and cook in a moderate oven about £ an hour. When the rice is tender without being broken, add the remainder of the butter broken in small pieces, and mix all lightly with a fork. This may be served by itself or as an accompaniment to some meat dishes. Hard-boiled eggs or broiled mushrooms may be used as a garnish. Probable cost, 8 d. £ lb. rice. 1 gill picked shrimps. 1 dessert-sp. curry powder. 1595. Rice with Shrimps 1 tea-sp. chutney. Stock. Pepper and salt. 1 table-sp. grated cheese 1 tea-sp. chopped parsley Wash the rice in several waters, and put it into a stewpan with the shrimps, curry powder, and chutney. Mix well and pour in enough stock to cover the ingredients. Season to taste and bring to the boil. Then cover and stew slowly until the rice is cooked and the stock all absorbed. Add the cheese (if liked), pile up on a hct dish, and sprinkle the parsley over. A few extra shrimps warmed in butter may be used as a garnish. Time to cook, f hour. Probable cost, 10 d. 1596. Risotto 6 oz. rice. 1 onion. 2 oz. butter. A pinch of saffron. 1 pt. stock. 2 oz. grated cheese. A pinch of nutmeg. Salt. Pepper. Melt half the butter in a saucepan, put in the onion finely chopped and fry it a few minutes without allowing it to take colour. Wash and dry the rice, add it to the onion and butter, and cook it a few minutes, being very careful it does not burn. Then stir in a very little powdered saffron and add the stock. Simmer all slowly until the rice is tender and the stock nearly absorbed. The mixture must be stirred occasionally to prevent its sticking. Season to taste with pepper, salt, and a pinch of nutmeg, and, a minute or two before serving, stir in the grated cheese and the remainder of the butter. Serve very hot. Note. — A few chopped mushrooms may be added to the rice if wished. Time to cook, 30 to 40 minutes. Probable cost, lOd. 1597. Risotto with Tomatoes (Risotto it la Pldmontaise) 2 table-sps. chopped onion. 1 oz. butter. 1 tea-cupful rice. 3 tea-cupfuls stock. 3 table-sps. grated cheese 3 table-sps. puree of tomato. Seasoning. A small bunch of herbs. Put the chopped onion into a saucepan with the butter and cook it for a few minutes without allowing it to brown. Add the rice and cook a minute or two longer ; this will slightly harden the rice on the outside and prevent it from breaking, without interfering with its swelling. Add stock, tomato puree, bunch of herbs, and seasoning, cover with greased paper or the saucepan lid, and cook in the oven. Stir with a fork, and add the grated cheese at the last. Remove the bunch of herbs before serving. A pinch of saffron may be added. Time to cook, about 25 minutes. Sufficient for 3 or 4 persons. Probable cost, 9 d. 1598. Savoury Baked Rice 3 oz. rice. 1 gill of water. \ pt. of milk. 3 oz. grated cheese. 1 oz. butter. 1 or 2 eggs. Pepper and salt. A little made mustard. 1 table-sp. browed bread-crumbs.